OS1-1 The development of new products of pineapple cheesecakes

Title:	OS1-1 The development of new products of pineapple cheesecakes
Publication:	ICAROB2016
Volume:	21
Pages:	92-95
ISSN:	2188-7829
DOI:	10.5954/ICAROB.2016.OS1-1
Author(s):	Sheu-Der Wu, Hung-Wen Su
Publication Date:	January 29, 2016
Keywords:	Pineapple, Cheesecakes, Sensory evaluations
Abstract:	In view of the product - pineapple cheesecakes newly developed for this study, the questionnaire answers proposed by consumers after sensory evaluations find the most popular flavor with 27% recipe proportion of pineapple chops added. Furthermore, after pineapples are added into cheesecakes, a new flavor has emerged in cheesecakes yet reduces the oily taste without sacrificing its original flavor and nutrient value. In the experiment of formal sensory evaluation, genders, ages, occupations, incomes and purchase intention are served as factors to analyze consumers' preference to pineapple cheesecakes. Research results after investigation finds the strongest acceptability is the samples of pineapple cheesecakes added with 27% pineapple chops. The least acceptability happens to the samples of pineapple cheesecakes added with 27% pineapple jams. After analysis, it is found the overall acceptability is high but the purchase intention is low revealing a higher preference to cheesecakes added with pineapple chops.
PDF File:	https://alife-robotics.co.jp/members2016/icarob/data/papers/OS/OS1-1.pdf
Copyright:	© The authors. This article is distributed under the terms of the Creative Commons Attribution License 4.0, which permits non-commercial use, distribution and reproduction in any medium, provided the original work is properly cited. See for details: https://creativecommons.org/licenses/by-nc/4.0/

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